Kale, Butternut Squash and Bacon Breakfast Burritos with Spicy Chipotle Sauce

Preheat the oven to 400 F. Toss the butternut squash cubes in a large bowl with the olive oil, salt, cumin, coriander, cayenne and pepper. Spread it onto a rimmed baking sheet. Roast in the oven until browned and cooked through, 25-30 minutes.

While the squash is cooking prepare the chipotle sauce by whisking together the sour cream, adobo sauce and cilantro in a medium-sized bowl. Set aside.

In a large skillet over medium heat, cook the bacon until crispy. Then remove it from the skillet to a paper towel to drain. Then crumble it and set aside. Remove all but 3 teaspoons of bacon grease from the pan.

Add the torn kale into the pan with the 3 teaspoons of bacon grease and sauté until it wilts, 3-5 minutes. Remove kale from the skillet and set aside.

In a small bowl whisk the eggs with salt and pepper to taste. Pour into the pan and scramble until cooked through to your liking.

To prepare the tacos, top a tortilla with a scoop of squash, a spoonful of scrambled eggs, a dollop of chipotle sauce, crumbled bacon and green onions. Then roll it up and enjoy.